A concise guide to amari

When you stumble across a cocktail recipe on the internet that
features an unfamiliar ingredient, it can be next to impossible to
determine whether or not you will like it. Since it can be
cost-prohibitive to purchase an entire bottle of an unusual spirit
or aperitif just to try it, many times these recipes get passed
over as not worth the risk.

Most drink recipes assume familiarity with the ingredients so
there is no discussion of the flavor profile. It can also be
difficult to properly describe the flavors of a spirit. One class
of liqueur in particular seems to defy description:
amaro. That's why I was happy to discover
SaveurMagazine'sfield guide to Italian amaro.

Even Sother Teague, who was just named mixologist of the
year at the annual Wine Enthusiast's awards, struggles to
adequately explain the characteristics of these diverse
ingredients. He begins with the most basic definition: a
bittersweet liqueur. Teague elaborates on this simple description
to note that "most bitters are a three-pronged
construction: alcohol in the base, bittering agent in the middle,
flavoring on top." All three of these characteristics can vary in
amaro, which started in Italy but have since spread across the
globe.

Some producers start with neutral grain spirits,
others choose grappa. The bittering agents can be flowers, bark, or
other ingredients. The flavoring ingredients are voluminous, and
some amaro contain dozens of different herbs, fruits,
spices, and other botanicals, making a simple description
exceedingly difficult.

Despite this challenge, Teague provides
concise outlines of the flavor profiles of the most popular amaro
listed in drink recipes, beginning with the familiar names of
Campari and Aperol, which he categorizes as "easy-going". From
there, Teague branches out to items like Montenegro, Nonino,
Vecchio Amaro del Capo, and continues to describe an additional
eight amaro. This is a handy guide for anyone who wants to
experiment with amaro but does not feel confident in choosing one
blind (that would be me). Cheers!